STEAMED CLAMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
VONGOLE CONTADINA (STEAMED CLAMS WITH PROSCIUTTO)
I've been known to sit and eat this one all by myself, I am ashamed to say, happy but ashamed. This dish is soooo good, I just can't help myself. Another wonderful dish by Umberto Menghi, from his Seafood Cookbook.
Provided by Baby Kato
Categories Seafood
Time 20m
Number Of Ingredients 10
Steps:
- 1. Saute prosciutto and garlic in oil and butter in a pot for 1 minute.
- 2. Add the white wine, wait 30 seconds than add the cream and bring to a boil.
- 3. Next, add the clams and cover the pot and steam for 5 - 6 minutes.
- 4. Please, discard any clams that do not open. They are bad.
- 5. Add the butter and parsley to the pot and mix together, season with parsley and black pepper.
- 6. Transfer the clams and prosciutto mixture to a serving bowl and enjoy.
CLAMS WITH PROSCIUTTO
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the olive oil over medium heat in a large pot that can be covered. Add garlic and ham and stir. Add wine and clams.
- Cover and cook, shaking the pot occasionally, until the clams open, about 10 minutes. Sprinkle with parsley, and serve.
VONGOLE CONTADINA (STEAMED CLAMS WITH PROSCIUTTO)
I've been known to sit and eat this one all by myself. I am ashamed to say, happy but ashamed. This dish is soooo good, I just can't help myself. Another wonderful dish by Umberto Menghi, from his Seafood Cookbook.
Provided by Baby Kato
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute prosciutto and garlic in oil and butter in a pot for 1 minute.
- Add the white wine, wait 30 seconds than add the cream and bring to a boil.
- Next, add the clams and cover the pot and steam for 5 - 6 minutes.
- Please, discard any clams that do not open. They are bad.
- Add the butter and parsley to the pot and mix together, season with parsley and black pepper.
- Transfer the clams and prosciutto mixture to a serving bowl and enjoy.
Nutrition Facts : Calories 864, Fat 35.8, SaturatedFat 16.4, Cholesterol 275.6, Sodium 4207.6, Carbohydrate 26, Fiber 0.1, Sugar 0.2, Protein 100.8
CLAMS WITH OREGANO AND BREAD CRUMBS (VONGOLE ORIGANATE)
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's bread, not from day-old bread (and definitely not the kind that comes in a can).
Provided by Mario Batali
Categories Shellfish Appetizer Broil Sauté Christmas Seafood Clam Bell Pepper Fall Christmas Eve Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4-8
Number Of Ingredients 9
Steps:
- Carefully open the clams, discarding the top shells, and drain the clam liquid into a small mixing bowl. Set aside. Loosen the clams from the bottom shells but do not remove them. Pour the salt onto a baking sheet so that it is at least 1/2-inch deep and arrange the clams in their half-shells in the salt.
- In a 10- to 12-inch sauté pan, heat the oil over medium heat until smoking. Add the onion, garlic, and bell pepper and cook 6 to 7 minutes, until softened and light golden brown. Add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown as well. Remove the mixture from the heat, season with salt and pepper, and cool. Stir in the oregano and the reserved clam liquid.
- Preheat the broiler. Pack about 2 teaspoons of the crumb mixture loosely into each clam shell. (Remember that the clam, not the stuffing, is the most important part of this dish; stuffing should surround and enhance the clam, not overpower it.)
- Place the clams under the broiler and heat through, about 1 1/2 to 2 minutes, just until the crumb mixture is deep golden brown; you're not really cooking the clam. Drizzle with a drop of olive oil, and serve.
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